The cuisine of Attica resembles that of Athens, central Greece, and the Peloponnese. Local ingredients dominate, with fresh fish perhaps the greatest (and most expensive) delicacy. Since much of Attica's vegetation used to support herds of grazing sheep and the omnivorous goat, the meat of both animals is also a staple in many country tavernas. Although it is becoming increasingly difficult to find the traditional Greek taverna with large stewpots full of the day's hot meal, or big tapsi (pans) of pastitsio (layers of pasta, meat, and cheese laced with cinnamon) or papoutsakia (eggplant slices filled with minced meat), market towns and villages in Attica still harbor the occasional rustic haunt, offering tasty, inexpensive meals. Always ask to see the kouzina (kitchen) to look at the day's offerings, or even to peer inside the pots. Regional cuisine in Delphi and Arachova relies heavily on meats, including game, while in the coastal town of Galaxidi, fresh fish and seafood courses dominate. Informal dress is appropriate at all but the very fanciest of restaurants, and unless noted, reservations are not necessary.